Cercospora appears as small, reddish-ringed spots on the leaves that make Swiss chard unmarketable.Provided the growing point is not damaged, all leaves can be cut off to within 2 inches of the soil.Harvesting chard is best done with a clean and sharp pair of garden scissors or a knife. .

What's causing ugly spots on Swiss chard?

For three years, my Swiss chard has been abundant and beautiful until August when it develops spots and its leaves go to pot.These symptoms could describe leaf spot, a disease caused by planting seeds that harbor pathogens.Also determine if aphids are feeding on your Swiss chard.Look for soft-bodied, pear-shaped insects up to 1/4 inch long.Aphids are usually green but also can be brown, yellow or red.For some gardeners it is a cool-season crop planted in spring and again in late summer.Should I do anything to keep next year's leaves from being affected?Cool dry springs prevent peony leaf spot infections. .

Swiss-Chard Malfatti With Sage Brown Butter for Meatless Mondays

Welcome to Meatless Monday, a column in which we feature vegetarian recipes to help reverse the carnivorous sins of the weekend.(Credit: Matt Duckor). .

I Am Growing Swiss Chard Leaves But They Are Turning Colors

This beet cousin features arching stems and prominent leaf veins which -- depending on the variety -- stand out in a dizzying array of colors, including orange, white and hot pink.Good sources of this trace element include manure and the organic compound sold as Sulpomag (Potassium magnesium sulfate).A cold snap can also cause chard leaves to lose some pigment; a floating row cover set over the greens may help.Spinach blight is a viral disease that turns Swiss chard leaves yellow and slows growth. .

How can you tell if Swiss chard has gone bad?

Chard can be harvested while the leaves are young and tender (smaller than 4 inches) or after maturity.If you desire a fresh addition to a tossed salad, you can snip Swiss chard leaves when they are very small.The spots are caused by beet leaf miners and about all you can do about it now is remove the infected parts of the plants. .

simple sautéed swiss chard

If you are stuck in the rut of baby spinach from a plastic box every week, it’s time to get on the Chard train!Before we get to the tips on how to make this simple sautéed Swiss chard, here are some useful facts about it!The stems need a little more cooking time than the leaves because they have a lot of cellulose that needs to soften for longer.Swiss Chard can be eaten raw, though it contains oxalic acid, so it may be better for you to eat it cooked.But actually it is a general common name for chard, and got the designation from the botanist who determined the plants scientific name in the 19th century.To wilt the greens, splash in a couple tablespoons water and cover the skillet with a lid.Note: If you don’t have a very large skillet with a lid you can do this in a wide Dutch oven instead.Other ways to add a bit of pizzazz are to add a handful of toasted almonds or pine nuts, golden raisins, dried cranberries or dried currants, or even a little crumbled feta or goat cheese.Chard Tart with Goat Cheese, this is a lovely vegetarian entree for the holidays or entertaining.This Balsamic Chicken would be nice or my beloved Turkey Meatloaf recipe.This sautéed swiss chard would be a super yummy and easy accompaniment to these Lemon Caper Salmon Cakes.For a weekend meal, try this spatchcocked chicken and a batch of simple saffron rice.Or for a vegetarian meal, serve this with my pumpkin brown rice risotto.Let me know if you make this recipe by coming back and leaving a star rating and review! .

Vegan Pesto Brown Rice with Sautéed Greens

Instead, you find yourself staring down a long backlog of to-dos, cleaning up dog pee, talking about finances and work stress, and trading in that movie to fight Lightroom to edit photos of food?Okay, so a few of those are kind of specific, but I’m betting you may be able to relate to feeling like you sometimes need a vacation from your weekend.The dog pee thing, well, I tell the dogs it happens to the best of us.So, pesto!Simmer rice, throw pesto ingredients in food processor, pulse pulse pulse, sautée greens, plate + serve. .

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